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Spicy Split Pea Soup

This hearty, flax-thickened split pea soup is the delicious ultimate in curl-up cold-weather comfort food.

• 1 1/2 cups dry split peas
• 5 cups water
• 1 1/2 cups chopped onions
• 1 cup quality canned chopped tomatoes
• 1 jalapeno, minced
1/2 teaspoon ginger powder
1/2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon kosher salt
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 tablespoons ground flaxseeds
• Kosher salt and freshly ground pepper to taste

In a heavy pot or Dutch oven, combine all of the ingredients, except the flaxseeds, and bring to a boil. Lower heat to a simmer and cook, partially covered, for 11/2 hours. Remove cover entirely, increase heat slightly and cook for 20 minutes.

Stir in the flaxseed (this will substantially thicken the soup; add more water if you prefer a thinner consistency), and continue cooking another 10 minutes, or until the split peas have softened and have begun to disintegrate. Season with kosher salt and pepper to taste.

Cover pot and let soup "rest" about 10 minutes before serving. Makes 4 to 6 servings.

Adapted from "Flax: The Super Food" by Barb Bloomfield, Judy Brown and Siegfried Gursche

Thursday, May 16, 2002

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